Beer & Blackberry Balsamic Braised Beef Short Ribs

January 27, 2020

Beer & Blackberry Ginger Braised Short Ribs at The Little Shop of Olive Oils

There are dinners you make… and then there are dinners that feel like an experience.

These Blackberry Ginger Balsamic Braised Short Ribs fall into that second category.

The short ribs are slowly braised until they’re fork-tender, soaking in stout beer, beef stock, and our Blackberry Ginger Dark Balsamic. The balsamic adds depth and just a touch of fruit that balances the richness of the meat beautifully.

And instead of traditional olive oil, we’re browning the ribs in our Garlic Premium Olive Oil. That savory garlic note builds flavor from the very beginning and carries through the entire dish.

After three hours in the oven, the meat is melt-in-your-mouth tender. The drippings reduce into a glossy, deeply flavored sauce that feels like something you’d order at a cozy restaurant.

Serve this over mashed potatoes, creamy polenta, or alongside crusty bread to soak up every bit of that sauce.

Slow. Rich. Comforting.
The kind of meal that makes people linger at the table.

Beer & Blackberry Ginger Braised Short Ribs

Tender beef short ribs slowly braised with Garlic Premium Olive Oil, Blackberry Ginger Dark Balsamic, stout beer, and beef stock for a rich, deeply flavored comfort dish.

Author: The Little Shop of Olive Oils
Prep Time: 20 minutes
Cook Time: 3 hours
Servings: Serves 4-6
Category: Main Courses

Ingredients

2–3 lb trimmed beef short ribs
2 Tbsp Garlic Premium Olive Oil
1 large onion, chopped
4 garlic cloves, minced
⅓ cup Blackberry Ginger Dark Balsamic Vinegar
2 Tbsp tomato paste
2 cups stout-style dark beer
4–6 cups beef stock

Directions

Preheat oven to 325°F.
Heat Garlic Premium Olive Oil in a large frying pan over medium-high heat. Brown the short ribs on all sides, about 10 minutes per batch.
Transfer browned ribs to a small roasting pan just large enough to hold them, bone side up.
In the same pan, add chopped onion and minced garlic. Sauté for 5–7 minutes until soft and golden.
Stir in Blackberry Ginger Dark Balsamic and tomato paste, scraping up any browned bits from the bottom of the pan.
Pour this mixture over the short ribs.
Add stout beer and enough beef stock to completely cover the meat.
Cover tightly with two layers of foil to prevent steam from escaping.
Bake for 3 hours, until ribs are tender and easily pull apart.
Remove from oven and let rest in the cooking liquid for 15 minutes.
Transfer ribs to a serving platter, reserving drippings.
For optional gravy, remove 2 cups of drippings and place in a small saucepan. Bring to a boil, then simmer for about 5 minutes to reduce slightly. Spoon over ribs before serving.